Cooked & Loved · by Irena Macri★ 5.0 (4)

Vegetarian Eggplant Banh Mi

Name: Vegetarian Eggplant Banh Mi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4, 4 servings
Cuisine: vietnamese
Ingredients: 1 large carrot (or 2 medium, peeled and cut into thin batons); ¼ cup warm or hot water; 1 teaspoon salt; 2 tablespoons white sugar (or palm sugar); ¼ cup rice wine vinegar; 1 garlic clove (sliced); 1 large eggplant (aubergine, cut into half circles); ½ teaspoon salt; 1 stalk lemongrass (thicker, pale part finely diced, ~2 tablespoons); 3 cloves garlic (finely diced (about 1.5 tablespoons)); 2 circle slices of ginger (finely diced (about 1 tablespoon)); ½ teaspoon white pepper; 2 tablespoons soy sauce (or Tamari); 6 tablespoons Olive oil for cooking (for cooking); 1 long red chili (sliced thinly and chopped (e.g., banana chili, not too spicy)); 1 tablespoon rice wine vinegar (or lime juice); 1 cup chopped coriander (cilantro); ½ cup green onions (2-3 onions, both white and green parts, chopped); 1 large cucumber (peeled into ribbons); 6 tablespoons mayonnaise (I used the Japanese Kewpie mayo brand); 4 tablespoons fried dry Asian onions (or shallots); 2-4 leaves iceberg lettuce; 4 baguette (or crusty bread rolls, on the smaller side)

NUTRITION · PER SERVING40M COOK

CAL 43%·PRO 43%

CARBS 109G51% OF CAL

13G FIBER67G OTHER29G TOTAL SUGAR

FAT 40G42% OF CAL

6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vietnamese banh mi sandwich made with golden-fried eggplant seasoned with lemongrass, garlic, and ginger. Served on a baguette with traditional pickled vegetables and mayonnaise. Tangy, aromatic, and satisfying.

mainvietnamesesandwichdairy freeveganvegetarian

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Ingredients

serves 4

1 large carrot (or 2 medium, peeled and cut into thin batons)
¼ cup warm or hot water
1 teaspoon salt
2 tablespoons white sugar (or palm sugar)
¼ cup rice wine vinegar
1 garlic clove (sliced)
1 large eggplant (aubergine, cut into half circles)
½ teaspoon salt
1 stalk lemongrass (thicker, pale part finely diced, ~2 tablespoons)
3 cloves garlic (finely diced (about 1.5 tablespoons))
2 circle slices of ginger (finely diced (about 1 tablespoon))
½ teaspoon white pepper
2 tablespoons soy sauce (or Tamari)
6 tablespoons Olive oil for cooking (for cooking)
1 long red chili (sliced thinly and chopped (e.g., banana chili, not too spicy))
1 tablespoon rice wine vinegar (or lime juice)
1 cup chopped coriander (cilantro)
½ cup green onions (2-3 onions, both white and green parts, chopped)
1 large cucumber (peeled into ribbons)
6 tablespoons mayonnaise (I used the Japanese Kewpie mayo brand)
4 tablespoons fried dry Asian onions (or shallots)
2-4 leaves iceberg lettuce
4 baguette (or crusty bread rolls, on the smaller side)

At a glance

PER SERVING · TIME 40M

CAL 43%·PRO 43%

CARBS 109G51% OF CAL

13G FIBER67G OTHER29G TOTAL SUGAR

FAT 40G42% OF CAL

6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 20m
Sodium: 2356mg
Total sugar: 29g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1341mg
Calcium: 190mg
Iron: 7mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 2356MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegetarian Eggplant Banh Mi

Nutrition & ingredients

Ingredients

At a glance